1977
DOI: 10.1021/bi00621a002
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Binding of 4-methylumbelliferyl α-D-mannopyranoside to dimeric concanavalin A: fluorescence temperature-jump relaxation study

Abstract: The kinetics of saccharide binding to the dimer form of concanavalin A (con A) has been studied at pH 5.5 with the fluorescence temperature-jump method. 4-Methylumbelliferyl alpha-D-mannopyranoside, a fluorescent carbohydrate derivative which is quenched upon binding to con A, was used as the ligand. Three relaxation effects were seen. The major relaxation (r = 20-400 ms) was investigated at four different temperatures. The behaviour of this relaxation as a function of reactant concentrations is consistent wit… Show more

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Cited by 50 publications
(28 citation statements)
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“…where K 1 ϭ k 1 /k Ϫ1 and K II ϭ k 2 /k Ϫ2 are the association constants for the two steps (23,24,25), E is the enzyme, S is the ligand i.e. alanine, and ES i and ES represent the intermediate and the final external aldimine complexes, respectively.…”
Section: Discussionmentioning
confidence: 99%
“…where K 1 ϭ k 1 /k Ϫ1 and K II ϭ k 2 /k Ϫ2 are the association constants for the two steps (23,24,25), E is the enzyme, S is the ligand i.e. alanine, and ES i and ES represent the intermediate and the final external aldimine complexes, respectively.…”
Section: Discussionmentioning
confidence: 99%
“…The value of K a can, therefore, increase with either an enhancement in the values of k 1 or a diminution of k ÿ1 . In general, for most biologic recognition processes including enzyme-substrate, lectin-sugar interactions, etc., it is usually the reduction in the dissociation rate constants which determines the affinities of cogners (Clegg et al, 1977). In the case of PDC-109-phospholipid interaction, it is the enhanced k 1 that dictates the resultant affinities of binding.…”
Section: Discussionmentioning
confidence: 99%
“…For most enzyme-substrate interactions and also for the lectin-sugar interactions studied so far, it is the decrease in the dissociation rate constants that has been shown to be responsible for the increased binding affinities (25). In these studies on ASAImanno oligosaccharide interaction, the occurrence of both, i.e.…”
Section: Documented Inmentioning
confidence: 99%